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Howdy, first post = Question about smoking

Hello everyone. I am new to this forum, I was fortunate enough to receive a large BGE for birthday/fathers day. I have never smoked anything until this w/e. I smoked a 3-4 lb. serloin roast and it came out horrible. I think I know what I did wrong (too hot, too much mesquite).
My questions for you guys is that I am planning on cooking a pork butt/loin and a turkey this w/e, can I smoke them together? Any recipies that you would suggest? What wood chip/chunks would you use?

You need to learn (and have the patience) to search this incredible resource of posts, recipes, techniques and all to get up to speed with your new Egg. I spent the better part of a year here, taking notes before I purchased my first BGE. Chances are you can answer a question by doing a forum search on the topic. And yes, I still pose a question or two!!~~

Pork butts take quite awhile to smoke. My advice, if you want to do both, is to do the butt overnight, then wrap and store in a cooler with towels. it will hold that way for about 4 hours. After you pull the butt off, you can do the turkey.

Rather than thinking of the Egg as a smoker, think of it as an oven that can add smoke, and keep foods a little moister.

Then look at ordinary recipes. Cook in the Egg pretty much the same way, but some foods that might be braised in liquid in an oven may not need any fluid in the Egg.

So, both a turkey and a pork loin might cook at 350, but they will probably have different times. And, as mentioned, the smoke will impact the flavor of the turkey more strongly than the pork.

Here's a broad rule. Meats that have lots of fat and connective tissue generally are good candidates for classic lo-n-slo smoking. Leaner cuts, such as you sirloin, will generally do better with a faster, hotter cook that just browns the outside, but does not dry out the inside.

And then one must consider the thickness of the piece. It is easy to do chicken breasts as high as 450. They are thin enough to heat all the way thru before the outside is toast. Thick turkey breasts do better at 350, so as to avoid burning the outside.

I hope you realize a pork butt and a pork loin are two ENTIRELY two different kettles of fish. A pork butt will take 12-18 hrs to cook at 250 degrees while a pork loin will take 20 minutes at 350 degrees.

YES, you can cook a pork loin and a turkey at the same time on a single Egg.
NO, you can not cook a pork butt and a turkey at the same time on a single Egg.